Here’s a mulled cocktail perfect for Christmas if you are a gin lover.
Mulled cocktail recipe
1L Crafted® Still & Cloudy Lemonade
Peel of 2 grapefruit
4 tbsp. sugar
2 tsp. ground nutmeg
2 tsp. ground cardamom
2 tsp. whole black peppercorns
10 star anise
1 lemon and sprigs of rosemary to garnish
Place all your ingredients in a thick bottomed pan and bring to a low boil. Simmer everything for 20 minutes.
To serve pour 25ml of gin into each glass into a heatproof glass. Add the mulled lemonade by straining into the glass; garnish with slices of lemon and a rosemary sprig.
Recipe created by Steven Croall, Bartender at The Lioness of Leith
Here’s a Festive Trifle recipe to inspire you this Christmas. Trifle always featured heavily in our family celebrations so I am delighted to share this one with you today.
Preparation timing and quantities
Serves 10-15 in a 30cm x 30cm trifle bowl
Preparation time: 45minutes
Ingredients for festive trifle recipe
• 1 x 415g can Del Monte® Fruit Cocktail in Juice (well drained)
• 1 x 415g can Del Monte® Peach Slices in Juice (well drained)
• Elderflower liqueur
• Handful of fresh cherries (stalks on)
• 100g dark chocolate, chopped
• Edible gold dust / desiccated coconut / hundreds and thousands
• Pink food colouring or 2tsp crushed, freeze dried raspberries (optional)
• Madeira Cake (shop bought 2-3 loaves or homemade)
• Custard (shop bought 1 x 400g can or homemade)
• 50g unsalted butter, softened
• 150g icing sugar, sifted
• 1 tsp vanilla extract
• 35ml double cream
• Berries & edible flowers for decoration
1. Soak the Madeira cake (see below for recipe) by pricking the surface with a fork and gently drizzling with liqueur.
2. Prepare cherries for decoration by melting the chocolate in a bain-marie (gently melt 2/3 of the chocolate in a metal or glass bowl, set over an inch of simmering water in a saucepan. When almost completely melted, remove from the heat and add the remaining chocolate, stirring until completely melted.) Remove from heat and gently dip your cherries in the chocolate to coat completely.
3. Once set, brush the cherries with your edible gold dust until they shine. If using coconut or hundreds & thousands instead of gold dust, dip into your chosen decoration whilst the chocolate is still wet.
4. Add colouring or freeze dried raspberries to shop bought or homemade custard (see below for recipe).
5. Make your buttercream by beating together butter, sugar, vanilla, food colouring/freeze-dried raspberries and cream.
6. Now it’s time to assemble your trifle! Gently place the first layer of soaked Madeira cake into the base of a 30cm x 30cm trifle bowl.
7. Top the cake with a layer of Del Monte® Peach Slices making sure they are placed up to the edge of the sponge.
8. Then add a layer of pink custard and another layer of cake.
9. Top this with a layer of Del Monte® Fruit Cocktail making sure the fruits are placed up to the edge of the sponge.
10. Then add a layer of pink custard and another layer of cake.
11. Repeat this pattern as many times as your bowl allows, ensuring you finish with a final layer of Madeira cake.
12. Using a piping bag, pipe the top layer with the buttercream with extra dabs piped in a circle around the edge of the trifle.
13. Place your decorated cherries where you have piped your dabs.
14. Now decorate with fresh berries and edible flowers, arranged in a suitably celebratory design!
This festive trifle recipe has been created by London bakery owner, Lily Vanilli, to celebrate Del Monte’s 125th Anniversary. For more recipe inspiration, please visit www.delmonteeurope.com.
Do you need to cater for gluten-free eaters this Christmas? Here’s an easy gluten-free Christmas cake recipe.
A great Christmas cake is rich, moist, and full of festive flavours, and this version definitely hits the spot. In fact, it just might become a new family favourite!
5 minutes the night before, 30 minutes on the day
2 hours 15 minutes
- 200g raisins
- 200g currants
- 200g stoned prunes, chopped
- 200g mixed peel
- 200g dried cranberries
- 40g candied fruit
- 140g glace cherries
- 125ml dark rum
- 125ml port
- 250g unsalted butter + some extra to grease the tin
- 250 g gluten-free plain flour + some extra
- 1 tsp ground allspice
- 1 tsp ground nutmeg (or grate it fresh)
- 300g dark brown sugar
- 5 large eggs
- 700g icing sugar
- 3 large eggs
- Juice of 1/2 lemon
- Combine the chopped prunes in a large bowl with all the other dried fruit and berries. Pour half the rum and half the port over and leave to soak overnight.
- When you come to make the cake, preheat the oven to 150°C/300ºF/gas 2.
- For the cake, sift the gluten free flour, allspice and nutmeg into a large bowl.
- In another bowl, beat the butter and sugar until fluffy. Crack the eggs in one at a time and beat. Stir in the soaked fruit and any excess juices.
- Stir in the flour mixture until everything is combined evenly.
- Grease a 26m spring form cake tin with butter, sprinkle some flour around the inside of the tin, then tip out excess flour. Spoon the cake mixture in.
- Bake for around 2 hours at 150˚C until golden brown. Remove from oven and poke holes through the top with a skewer.
- Combine the remaining port and rum together and pour over the cake while it’s still warm. Leave to cool.
- Prepare the icing by separating the egg whites and whisking them in a large bowl until frothy. Sift the icing sugar into another bowl then add the egg whites a spoonful at a time, mixing as you go. Stir in the lemon juice and beat the mixture until it forms stiff peaks.
- Place the cooled cake on a plate and decorate with the icing. For a smooth finish, use a palette knife to spread it over the top and sides. For peaks, use the knife to create texture. Leave the icing to harden before adding extra decorations or a ribbon.
- Serve it to your gluten-free guests or package it up as a gift. Enjoy!
Check out some more healthy Christmas recipes and ideas for treats.
Let me know if you try out this gluten-free Christmas cake recipe?
Smoked salmon canapés are quick, simple and perfect for a wedding or a dinner party. My smoked salmon canapés recipe serves 6 and is ready in as little as 15 minutes.
400g Norwegian smoked salmon
Scandinavian KnekkebrØd (or Rye) crisp breads
1 tub of cream cheese
2 tbsp crème fraîche
2 large unwaxed lemons (juice and zest of 1.5)
1 large bunch of dill, part chopped finely, part sprigs reserved
Freshly milled black pepper
Mix the cream cheese, crème fraîche, chopped dill, lemon juice and half the zest, then add freshly milled black pepper.
Place the crisp breads on serving trays. Scoop some cream cheese filling and place on top of each of the crisp breads, using a fork to make the swirls.
Cut the Norwegian smoked salmon slices into ribbons, then roll and twist, and place on top of the crisp breads.
Top with individual sprigs of dill. Garnish with a couple of strands of the lemon zest.
If you enjoy eating smoked salmon, buy it from a reliable manufacturer, consume it by the “use by” date, and keep it properly refrigerated. If you eat it frequently, balance your sodium intake and include plenty of fruits and vegetables in your daily diet. A high intake of fruits and vegetables is associated with protection from stomach cancer.
What do you like to serve as canapés for special occasions?
Today I am sharing a Teriyaki Style Pork Burger recipe which I think will tempt just about every member of the family.
Pork burger recipe
Cooking time: 20 minutes
Preparation time: 15 minutes
1.5kg (3lb 5oz) lean minced Red Tractor pork
75g (3oz) wholemeal Red Tractor bread crumbs
s113g (4oz) Red Tractor onion, finely chopped
4 Red Tractor spring onions, finely chopped and including the green leaves
90ml (8tbsp) light soy sauce
100ml (8tbsp) orange juice
56g (2oz) ginger powder
10 brown Red Tractor bread buns
1 x Red Tractor Batavia Lettuce
3 Red Tractor tomatoes, finely chopped
½ large Red Tractor cucumber, finely chopped
1. Combine all ingredients and form into equal size and weight burgers.
2. Preheat the grill or barbeque on high.
3. Reduce heat to medium.
4. Grill or barbecue 5-10 minutes per side constantly turning or until no pink remains.